Fresh from the garden

At winter's end, there are the fits and starts toward spring - an unexpected snowfall,  rain on top of a heavy snow pack, the river overflowing its banks, muddy dirt roads. Fishing season has started, though the high, turbid water has discouraged many from dropping their lines.
The best thing about this week is the parsnips. Planted last June, they've remained in the ground all winter. Freezing temperatures transforms parsnips' starch to sugar and the results are mouth-watering and renewing to my spirit.

When the ground thaws, they can easily be dug and rinsed off. The green tops stand out in the garden, as nothing else jumps out of the soil there these days.

Parsnips are easily brushed or peeled, and sliced - boil in a little water, puree with carrots or potatoes. My favorite is to roast them in a little oil, spread on a baking sheet in a 375' oven for 20-30 minutes and turning once or twice.



Creamy Root Vegetable Soup

onion/shallots
olive oil
4 carrots
4 parsnips
4 small potatoes
4 cups water or chicken broth
Bay leaf
Salt and pepper, cayenne pepper to taste
1/2 cup cream or 1/2 and 1/2 - optional
cilantro, chives, or parsley as garnish

Saute onions or shallots in oil in a soup pot till transparent. Peel and chop vegetables and then saute for a few minutes. Add water or broth and bring to a gentle boil. When vegetables are soft, remove bay leaf and add mixture, in small batches, carefully and slowly to a blender. Return to soup pot and add cream if you wish, garnish with something green, and serve.